Large Photo of These Cabbage Rolls
Ingredients:
- 1 large head cabbage or 2 medium heads
- 3 cups diced cooked corned beef
- 3 cups diced cooked potatoes
- 1 teaspoon dried leaf thyme, crumbled
- dash black pepper
- 1/2 teaspoon salt
- 1 large egg, slightly beaten
- 1 cup beef broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded mild Cheddar cheese
- salt and pepper, to taste
Preparation:
Separate leaves from cabbage. Put leaves in a large cooking pot with a little water; cover and let the leaves steam just until slightly wilted and flexible.
In a large bowl, combine the diced leftover corned beef with the potatoes, thyme, salt, and pepper. Stir in the egg. Shape some of the corned beef mixture into a small ball, depending on the size of the cabbage leaf you are stuffing. Place on the cabbage leaf, tuck sides in, and roll up. Place in a large baking dish or Dutch oven, seam-side down. Repeat with remaining corned beef mixture and cabbage leaves, until all are used. If you have any cabbage leaves left, you can add them to the pot. Pour beef broth over the cabbage, cover tightly, and bake for about 30 to 40 minutes.
Meanwhile, make the sauce. In a saucepan over medium heat, melt the 2 tablespoons of butter. Stir in flour until blended and smooth. Add the milk and continue cooking, stirring, until thickened. Add the cheese and cook until melted. Taste and add salt and pepper, to taste.
Serve cabbage rolls with the cheese sauce.
Serves 6 to 8.
More Cabbage Rolls
Cabbage Rolls
Mom's Cabbage Rolls
Baked Cabbage Rolls
Doc's Cabbage Rolls
Crockpot Cabbage Rolls
Cabbage Rolls with Sauerkraut
Hamburg Casseroles
Skillet Ground Beef
Cabbage Recipe Index
Side Dish Casseroles
Main Dish Casseroles
Vegetable Dishes
